Salmon with Cherry Sauce and Israeli Couscous
- 4 salmon fillets, about 6 ounces each
- 2 tablespoons olive oil, plus more if needed, divided
- Kosher salt and freshly ground black pepper
- 1 1/2 cups Israeli couscous
- 1/4 cup cherry jam
- 2 tablespoons red wine vinegar
- 1/2 cup dried cherries, chopped
- 1/2 cup sliced almonds
- 1 tablespoon fresh juice from one lemon
- Produce
- Almonds (1/2 cup)
- Cherries, dried (1/2 cup)
- One lemon, fresh juice from (1 tablespoon)
- Seafood
- Salmon, fillets (4)
- Condiments
- Cherry jam (1/4 cup)
- Red wine vinegar (2 tablespoons)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Israeli couscous (1 1/2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 29, 2012 (3 months ago).
32 people saved this recipe.
